- 4 bone-in pork rib chops (about 12 oz each)
- kosher salt and freshly ground pepper
- 3 T olive oil, plus more for drizzling
- 1 T Pommery Meaux Mustard
- 2 T honey
- 2 T white wine vinegar
- 1 bunch mustard greens, tough stems removed
- Pound pork chops between 2 layers of plastic wrap to 1/4″-1/2″ thickness; season with salt and pepper. Heat 3 tablespoon olive oil in a large skillet over medium-high heat. Working in batches if needed, cook pork chops until browned and cooked through, about 3 minutes per side. Transfer to a large plate.
- Reduce heat to medium-low and add mustard, honey, vinegar, and a splash of water to skillet. Bring to a simmer and cook, scraping up browned bits from bottom of skillet, until liquid is slightly reduced, about 1 minute. Season with salt and pepper. Remove pan sauce from heat.
- Place greens in a large bowl; season with salt and pepper. Drizzle warm sauce over greens and toss to coat. Place on serving platter or divide among 4 plates. Top with pork chops, drizzle chops with a little olive oil.
Recipe from Epicurious